Preheat your oven to 375°F. Take a large baking sheet and cover it with parchment paper. Spread the panko breadcrumbs across the sheet in a thin, even layer. Lightly spray them with cooking oil spray.

Place the sheet in the oven and bake for about 5 minutes, or until the panko becomes golden. Remove the tray from the oven and allow the crumbs to cool. Adjust the oven temperature to 425°F.

Once the breadcrumbs are cool, combine them with the shredded parmesan cheese directly on the baking sheet. Spread this mixture evenly over the tray again. Prepare another parchment-lined baking sheet for the asparagus.

Pour the whisked eggs into a shallow dish. In another dish, place the flour. Coat each asparagus spear first in the egg mixture, shaking off any excess. Then lightly dredge it in the flour, tapping off any extra.

Dip the asparagus in the egg once more, ensuring to remove any excess before rolling it gently in the panko-parmesan mixture. Press the breadcrumbs onto the spears for an even coating. Avoid rolling the asparagus too much to prevent the crumbs from getting soggy. Set the prepared asparagus on the second lined sheet. Repeat for all the asparagus.

Bake at 425°F for 10-12 minutes or until the asparagus is tender and the breadcrumb coating is crispy.